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The manufacturing process for Kashar cheese consists of two separate stages: the production of curds, and the texturing of the ripe curd to soak it in hot water. The cheese can then be coated with casein and natamycin in order to prevent mould from forming.Read More

The baking conditions and the subsequent storage of bread, using probiotics or antifungal agents such as natamycin, are two of the factors that the food industry is studying in order to guarantee the useful life of this type of product.Read More

Comments Off on Effective systems in food packaging: the double reaction system and natamycin

Antifungals like natamycin are added to prolong the shelf life of foods. Since microorganisms tend to develop resistance to antifungals when they remain in contact with them, the effect of the antifungals slowly diminishes. This means that it is necessary to control their release rate to have an additional advantage over the microorganisms. There are some sensitive systems that in some cases respond to more than one stimulus: for example, Read More

Comments Off on Using genetic engineering to improve natamycin production

Natamycin was initially the result of isolating the Streptomyces natalensis bacterium. However, experiments have also shown that it can be produced by other varieties including Streptomyces gilvosporeus, Streptomyces chattanoogensis and Streptomyces lydicus. Several studies based on the biosynthesis process included in the gene groups of Streptomyces natalensis and Streptomyces chattanoogensis have proved that they are very similar to each other. However, it is the characteristics of the Streptomyces gilvosporeus genome Read More

Comments Off on Antimicrobial films with natamycin in active packaging

Interest in biodegradable polymers is growing because they are antimicrobial carriers in active containers. With this objective in mind, studies have focused on active films based on chitosan and methylcellulose, which had previously been enriched with natamycin. After immersing the films in ethanol at different temperatures, the reversed high-resolution liquid chromatography determined the natamycin content in food. The results showed that natamycin is released more slowly from films based on Read More

Comments Off on Effects of the activity of water on the performance of potassium sorbate and natamycin in cheese

Mould is one of the main problems that lead to the deterioration of cheese. Antifungal preservatives such as natamycin, weak organic acids (boric or propionic acid) and salts (sorbates and propionates) are therefore used to stop it from appearing. As well as preservatives, acids and salts, environmental factors can also have a great impact on the growth of fungi. Among other factors, these include temperature, pH and the nutrients availability. Read More

Pathogenic microorganisms can contaminate food during the handling process. That is why the use of antimicrobial agents such as natamycin in food products has been an essential step in controlling infectious diseases that are transmitted through some types of food.Read More

Some studies have shown that the production of natamycin may be affected by short chain fatty acids and alcohols. However, the addition of propanol has proven to be a much more effective additive, which can increase production rates of natamycin by up to 17 %.Read More

The ground cherry, also known as Physalis pubescens L., is a very popular species of berry in China. However, this type of fruit is especially vulnerable to attack by pathogens during storage in winter.Read More